wiegie Posted April 6, 2007 Share Posted April 6, 2007 What's the easiest way to get skin off of a fish filet? I've got some fish filets that I'm going to cook for dinner tonight and they still have the skin on one side. This isn't going to be a problem if I just bake or broil them, but if I decide to batter them up and fry them, do I need to remove the skin--and if so, what is the best/easiest way to do so? I'll be cooking around 8:30 EDT, so any advice prior to that would be most appreciated. TIA! Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted April 6, 2007 Share Posted April 6, 2007 What's the easiest way to get skin off of a fish filet? I've got some fish filets that I'm going to cook for dinner tonight and they still have the skin on one side. This isn't going to be a problem if I just bake or broil them, but if I decide to batter them up and fry them, do I need to remove the skin--and if so, what is the best/easiest way to do so? I'll be cooking around 8:30 EDT, so any advice prior to that would be most appreciated. TIA! Filet knife. Cut down to the skin about an inch from the end of the tail (so you have something to hold onto) and then just slide the filet knife down the skin....should come off pretty easy. What kind of fish? Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted April 6, 2007 Share Posted April 6, 2007 A good, sharp fillet knife. If you don't have one of those a very sharp non serrated knife will do the trick. Also if you want the whole skinless fillet to deep fry etc. then you must be careful. If you want smaller sections then just go for it. Filleting and skinning is much easier to do when the fish is "in tack". As Law Dawg said something to hold on to is key. Though all in all a good knife makes it much easier. Quote Link to comment Share on other sites More sharing options...
wiegie Posted April 7, 2007 Author Share Posted April 7, 2007 Thanks for the advice--I managed to skin a few of the filets without completely mangling them. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted April 7, 2007 Share Posted April 7, 2007 Thanks for the advice--I managed to skin a few of the filets without completely mangling them. But how do your fingers look? Quote Link to comment Share on other sites More sharing options...
polksalet Posted April 8, 2007 Share Posted April 8, 2007 Electric knives are better. Quote Link to comment Share on other sites More sharing options...
wiegie Posted April 8, 2007 Author Share Posted April 8, 2007 But how do your fingers look? well, since it is now hard for me to type too much, I'll let the following two pictures speak 2000 words: fingers on lefthand --> fingers on righthand --> Quote Link to comment Share on other sites More sharing options...
Brewer Posted April 10, 2007 Share Posted April 10, 2007 Electric knives are better. For some maybe. I still prefer a nice sharp fillet knife when preping perch, bass, etc. Quote Link to comment Share on other sites More sharing options...
isleseeya Posted April 10, 2007 Share Posted April 10, 2007 sandpaper works as well Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted April 10, 2007 Share Posted April 10, 2007 For some maybe. I still prefer a nice sharp fillet knife when preping perch, bass, etc. I like a good electric for skinning but I'll use a non-electric for cleaning and trimming. I got a rapala cordless electric filet knife that is the biggest piece of crap I've ever seen. A spoon would be more effective. Quote Link to comment Share on other sites More sharing options...
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